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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia Jurnal Agrotek UMMat Jurnal TAMBORA Journal of Aquaculture and Fish Health Jurnal Mutu Pangan : Indonesian Journal of Food Quality Canrea Journal: Food Technology, Nutritions, and Culinary Journal Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Jurnal Abdi Insani Jurnal Pengabdian kepada Masyarakat Nusantara Journal of Food Technology and Health Jurnal Agro Dedikasi Masyarakat (JADM) Journal of Agritechnology and Food Processing Journal of Applied Agricultural Science and Technology Food and Agro-industry (FAGI) Journal Food and Agro-industry (FAGI) Journal
Sari, Ratna Nurmalita
Program Studi Teknologi Hasil Pertanian, Universitas Teknologi Sumbawa
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mathematics Mechanical Engineering Public Health Social Sciences

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Journal : Jurnal Agrotek UMMat

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The exploration of indigenous plant-based coagulant for sumbawanese cheese production as probiotic source Ariskanopitasari, Ariskanopitasari; Rizaldi, Lalu Heri; Sari, Ratna Nurmalita
Jurnal Agrotek Ummat Vol 10, No 4 (2023): Jurnal Agrotek Ummat
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jau.v10i4.19514

Abstract

Sumbawa cow's milk processing is still limited even though it has the potential to be developed. Therefore, a diversification product like cheese as a source of probiotic is required. Cheese derived from milk that is coagulated using rennet which is expensive and has high halal critical point. Thus, an alternative coagulant that is affordable with low halal critical point such as local plant-based material is needed. This study used Sumbawa local cow’s milk to produce cheese which coagulated using pineapple and gooseberry and the addition of Lactobacillus lactis as the lactic acid bacteria. Observed parameters were clotting time, yield, hardness, protein, total fat, total lactic acid bacteria, and sensory quality. This experiment showed that the cheese yielded using pineapple was higher than that of gooseberry, while the cheese coagulated using gooseberry (26714 N/m2) was having firmer texture. Meanwhile, clotting time, protein content and total fat content of the cheese coagulated using both coagulants were the same. The total lactic acid bacteria of the cheese coagulated using pineapple and gooseberry was similar 10.80 Log CFU/mg and 10.84 Log CFU/mg, respectively. Sensory evaluation using quantitative descriptive analysis showed that the cheese coagulated using pineapple extract has higher aftertaste and bitter taste. Meanwhile, the cheese coagulated using gooseberry extract was dry, grainy, yellowish, and its overall acceptance was higher than that of pineapple.
The effect of prebiotic types on the physical properties of ph and color and organoleptic test of Sumbawa's typical synbiotic cheese Rizaldi, Lalu Heri; Ariskanopitasari, Ariskanopitasari; Sari, Ratna Nurmalita
Jurnal Agrotek Ummat Vol 12, No 4 (2025): Jurnal Agrotek Ummat: Oktober
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jau.v12i4.34516

Abstract

Sumbawa is known as a cow's milk producing area in West Nusa Tenggara Province. Unfortunately, the use of Sumbawa cow's milk is limited to milk candy products. In fact, the potential for dairy processing is very diverse, one of which is the typical synbiotic cheese product from Sumbawa. This study aims to analyze the effect of prebiotic types on the physical characteristics and organoleptic tests (level of liking) of typical Sumbawa synbiotic cheese products. The physical characteristics tested include pH and color, while the organoleptic test includes taste, aroma, texture and color. This research is experimental in nature by conducting experiments in the laboratory, using a completely randomized design with one factor, namely the type of prebiotic. The types of prebiotics used are uwi flour, seaweed flour and soybean flour. The three types of prebiotics used gave pH test results ranging from 5.82-5.90. The resulting pH value did not have a significant effect on the type of prebiotic used. Analysis of the physical properties of color obtained a range of L values of 76-80, a values of 0-3, b 7-19, Hue 69-90, and ∆E 12.13-3.37 from all treatments. The results of the color analysis showed that all samples were in quadrant one, which indicates that the cheese was yellow with varying intensities. Cheese with prebiotic soy flour is more yellow than prebiotic uwi flour and seaweed. The prebiotic type of cheese product made from yam flour had a significant effect on the color test results, while the organoleptic test results showed that the prebiotic type of yam flour and seaweed flour samples were the most popular in terms of taste, aroma and texture. When compared to the three treatments, cheese made from seaweed flour had the best level of acceptance. The potential for developing synbiotic cheese in the Sumbawa region is very large to produce products that can be accepted by the wider community.
Co-Authors Afgani, Chairul Anam Ariskanopitasari Ariskanopitasari, Ariskanopitasari Dwi Aprilian Nur Putri Havied, Arif Rahman Ihlana Nairfana Ikhwanussafa Sadidan, Ikhwanussafa Imam Munandar Ita Zuraida Komarudin, Nurul Amri Kurniasih, Wahyu Retno Lu Jing Lukman Azis Lv Jiaping Mandasari, Ratna Murniyati Nairfana, Ihlana Nuramaliyah, Nuramaliyah Oktawati, Nurul Ovia Pamungkas, Bagus Fajar Ratih Dewanti -Hariyadi Ratna Mandasari Rizaldi, Lalu Heri Setiawati, Veni Rori SITI NURJANAH Siti Nurjanah Suriyadin, Adi Tubal, Jairus Jesse M. Veni Rori Setiawati